Papad Mangodi Ki Subji
Recipe Type: Main
Cuisine: Indian
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 1 cup moong dal mangodi
- 4 large urad dal papads (raw), torn into small pieces
- 1 cup Fresh Curds, beaten
- 2 teaspoons chilli powder
- 4 teaspoons coriander (dhania) powder
- 1 teaspoon amchur (dry mango powder)
- 1/4 teaspoon turmeric powder (haldi)
- 1 teaspoon cumin seeds (jeera)
- 1/2 teaspoon mustard seeds (rai)
- a pinch asafoetida (hing)
- 2 teaspoons ginger-green chilli paste
- 4 tablespoons oil
- salt to taste
Instructions
- Crush the mangodis coarsely using a mortar and pestle.
- Heat 2 tablespoons of oil in a pressure cooker, add the crushed mangodis and sauté for 2 to 3 minutes. Add 1 cup of water and pressure cook for 3 to 4 whistles until the mangodis are soft. Keep aside.
- In a bowl, combine the curds, chilli powder, coriander powder, amchur and turmeric powder and whisk well.
- Heat the remaining oil in a pan and add the cumin seeds and mustard seeds. When the seeds crackle, add the asafoetida, ginger-green chilli paste and sauté for a few seconds.
- Add the curd mixture and salt and cook over a slow flame, while stirring continuously. Bring to a boil.
- Add the mangodis (along with the water in which they were cooked) and papads and simmer for about 4 to 5 minutes.
- Serve hot.
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